Mother's Day was a
wonderful day spent at home with my beautiful girls. We kept the day quiet and low key. Just exactly what we needed. The girls also loaded me up with candles, one
of my very favorite gifts in the world.
We also made a
wonderful dinner that afternoon with New York strip steaks on the grill, a big
pan of roasted veggies and a lovely green salad. But the best part of the meal was a
cheesecake we made that was soooooo good it really topped off our day.
I know, I know, another
cheesecake recipe, but I figured I had better share it with you because it is truly
that incredible.
No Bake Keto/Low
Carb Raspberry Cheesecake
3/4 cup almond
flour
4 Tbs butter,
melted
2 packets
sweetener
1 cup whipping
cream
1 8 oz. pkg. cream
cheese, room temperature
1 small pkg. sugar
free raspberry gelatin
1/2 cup boiling
water
1 cup raspberries,
frozen or fresh
1/2 cup sour cream
In small mixing
bowl combine almond flour, butter and one packet of sweetener. Mix well to form a crumbly dough. Press dough into the bottom and halfway up
the sides of a deep dish pie plate.
Place into the refrigerator to chill.
In a medium mixing
bowl whip the cream until stiff peaks form.
Place into the refrigerator to chill.
In a large mixing
bowl beat cream cheese until smooth, set aside.
In a small bowl combine boiling water and gelatin. Stir until dissolved. Pour half of the gelatin mixture into the
cream cheese and beat on low to combine.
Pour in remaining half and again beat on low to combine. Then beat on high for about a minute. Add whipped cream to gelatin cream cheese
mixture and beat well to combine, stirring down the sides and making sure
everything on the bottom gets incorporated.
Gently fold the
raspberries into the cream cheese mixture.
Fill pie crust and smooth the top.
Place cheesecake into refrigerator to chill for four hours.
In a small bowl
combine sour cream and one packet of sweetener.
Spread over the top of the cheesecake.
Chill one more hour. Cut cheesecake
evenly into eight servings. Top each
serving with a dollop of whipped cream and garnish with a fresh raspberry if
desired. Serves 8.
Rich, delicious,
decadent, and perfect for any special occasion. Perfect for company, easy to make too, but your guests wouldn't think so and will think you
are an amazing chef! Plus, it is keto
friendly and low carb so you aren't going to break your diet, but you might
think you are. It is really that good!
This was a favorite of ours as kids, made with lime gelatin. I am glad to see it again on one of my favorite blogs! I think I have a lemon gelatin floating around the pantry, so this may grace our table after Sunday lunch. As a rule, I don't use artificial sweeteners, though, so mine will be full sugar. Funny, but I recently made a frosting for a Russian cake (flour, eggs, vanilla, sugar) with a sour cream frosting--just sour cream and powdered sugar, beaten together. It was excellent.
ReplyDeleteThat sour cream layer really takes it up a notch!
DeleteSounds great!
ReplyDeleteIt really is. Even the crust is yummy. :)
Deleteyummy.... i had a lapse last night and ate real ice cream. it was so good, but my belly is thanking me (not)for it this morning. lol
ReplyDeleteOh dear. Our bodies do tend to tell us when we've been naughty, don't they? I love real ice cream...... sigh.
Delete